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Good morning to one and all. I hope this finds you well. I am doing just fine (until the next batch of dental work next week. Argh!) We have a great issue for you today which I feel you will thoroughly enjoy.

I would like to take a moment here to express thanks to all who were so supportive of my recent health woes. I know mine are almost insignificant compared to those many endure daily. But, you still offered such heartwarming support.

I asked yesterday if you would send along some recipes for the 10-day (possible) a2z drought in June when I leave for a family vacation. Already Jessica (Corfu, Greece), who is here in the States on holiday with her family, has sent a long a few. Her thoughtfulness is so appreciated in that she would take time away from her vacation to make sure mine is worry-free. Thanks, Jessica! Larry (Ontario, Canada) has completed work on two complete issues. Thanks, Larry! Treva continues to send along great recipes which will certainly help fill a few issues. Thanks, Treva! Jean in Syracuse, NY, also sends me input daily that will become a solid foundation for many issues.  Thanks, Jean!  For the rest of you, I hope you will also take a few minutes to pass along some recipes and other post-worthy items so that A to Z Recipes can continue being delivered daily in June.  Just one recipe from you will bring us closer to non-stop a2z.

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Did You Know?...

How do I Sauté?

Into The Frying Pan

Sautéing is cooking food in a small amount of fat over high heat. A sauté pan, (a.k.a. skillet or frying pan), with straight sides is known as a sautoir, and with sloping sides, a sauteuse. A high quality sauté pan is imperative for successful sautéing. Heavy gauge stainless steel with aluminum sandwiched in-between is the way to go. Such a pan will distribute heat evenly without burning your food and be highly responsive to sudden temperature adjustments. Heavy metal plating will also ensure the base of the pan stays flat and does not warp with use. An uneven bottom will produce unevenly cooked food and “hot spots” where food can scorch.

Considered a dry heat method, sautéing is an ideal means for searing or browning food, a process that imparts significant flavor. To accomplish this you need high heat and must not introduce the food until the pan and fat have been heated first. If the pan/fat are not hot enough, the food will not sear properly, will stick, and will absorb some of the fat. The fats utilized most often are oil and butter or some combination thereof. I prefer oil since butter will burn quicker.

Virtually all foods can be sautéed with a few caveats. With red meat, only tender cuts can be employed. Because it is a dry heat method, sautéing will make tough cuts of meat even tougher. Thus, you can sauté a filet mignon or strip steak, but never the shank or brisket. You might start the shanks in a sauté pan to brown them, but they would need to be finished with a wet heat method such as braising. Even tender steaks that are thick, (beyond an inch), would first be seared in a sauté pan and then completed in the oven. This is why professional cooks prefer pans without those rubber handles: so they can be placed directly into an oven.

You would also never sauté an entire roast or chicken. By the time the center of a roast or bird was cooked in a sauté pan, the exterior would be burnt beyond edibility. Sautéing is better suited for thinner cuts of meat, (fish, veal and chicken fillets), or meat cut into pieces or strips. All vegetables can be sautéed although harder ones, e.g., root vegetables, may need to be cut smaller. Sautéing is quick cooking. You are seeking to sear the food rapidly and remove it immediately or shortly thereafter. Thus, the food must be small and/or tender enough so that the center is done by the time the outside has browned.

If you are sautéing a compilation of items, cut them to the same size to ensure even cooking. But, some foods are harder than others. A one-inch slice of zucchini will cook faster than a one-inch slice of carrot. Thus, you will need to compensate by cutting the harder components smaller, or introducing the ingredients to the pan in descending order of cooking time. But of course there are still exceptions to this. Some recipes begin with aromatic items such as chopped garlic or ginger being sautéed first. This is to facilitate infusing the ensuing constituents with their essence. Here you must watch the heat since these delicate aromatics can burn by the time you have completed sautéing the remaining ingredients.

Finally, do not overfill the sauté pan. Excessive food will drop the heat and cause the items to steam, not brown. It is far better to sauté your food in batches than crowd the pan and produce limp offerings.

OK we need to talk about non-stick pans. Most people don’t realize that a regular pan is almost as slick as a non-stick if used properly. With a few exceptions, most foods do not require a non-stick pan. The problem with non-stick pans is that they are not conducive to making as flavorful a sauce as a regular pan. After food, particularly protein, has been sautéed, a highly flavorful, caramelized residue known as a “fond” is left in the bottom of the pan. Pan sauces are made by dissolving the fond with liquid, (wine, stock, citrus juices, etc.), a process known as “deglazing.” Non-stick pans do not produce a sufficient fond to accomplish this critical task.

So how do you prevent food from sticking? Let’s assume you wish to sauté a chicken cutlet. Brush the cutlet lightly with oil. A uniform application of oil will eliminate any sticking spots and produce an equally uniform sear. Heat your pan over a medium-high to high flame. Heating the pan first achieves two goals. First, the expansion of the metal will fill tiny scratches where food can stick. Second, adding the fat to an already hot pan will allow the fat to get hotter faster. The reduced thermal trip to target temperature will cause the fat to deteriorate less. Add the oil and do not introduce the food until the oil starts to smoke. Place the chicken in the pan and DO NOT MOVE IT until the first side has seared. The seared exterior will prevent the sticking. Moving the food around will thwart the development of a good sear. If your pan was hot enough to begin, you will be able to flip the chicken with minimal resistance. This same technique applies to any other protein you may sauté. An exception to the “don’t move the food” rule is vegetables, particularly if they are diced. Obviously you will need to move them around so all of their sides sauté properly. But allow them to cook undisturbed for some time between each stir or flip.

By: Mark R. Vogel

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Farberware Colossal 12-Inch, 6-Quart Deep Nonstick Saute Pan
List Price: $29.99
Price: $21.45
You Save: $8.54 (28%)
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The Mail Box...

Welcome to The Mail Box where a2z family members may send mail for all to read. It is expected that opinions, suggestions, etc. posted here be done with kindness and respect for all involved. If you have a message for the group, please send it to maggieblackwell@hotmail.com with "Mail Box" as subject. As in ALL items for posting, your first name and location must be included in the message. Posting is at the discretion of the publisher.

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Discussion Forum

A to Z Recipes Family Reunion Plans

My family is planning a road trip in late June and I'd love to meet some of you along the way. We will be driving to Florida (from the Houston, Texas area). We had wanted to take this trip last year and could not afford to (not that we can now, lol). Unfortunately, the person my children most wanted to see for the first time in their lives, their paternal grandfather, died a few weeks ago. I'd like to ensure that they see the remaining relatives while all enjoy good health. If you live near one of these cities, maybe some of us can finally meet, face to face.

How about a cup of coffee? Great! Let's meet! Here is my schedule for when and where I will be:

-Wednesday morning, June 23rd, Biloxi, MS
-Saturday morning, June 26th, Orlando, FL
-Tuesday morning, June 29th, New Orleans, LA

If you'd like to discuss this, make plans, offer some feedback, help me decide exactly where in each city to meet, you may do it right here and now.

I look forward to meeting with each of you and perhaps hearing what you have to say about us meeting in YOUR area next.

What about a catered affair one day? WOW!!!

Come on, folks. Let's chat...

Discuss a2z Family Reunion

Our discussion forum at QuickTopic for our topic "Eating and Cooking Healthier" is well under way. To join in (or just to read) use your web browser to go to:

A to Z Recipes Discussion Forum

You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just click the Subscribe button when you get there.

NOTE:
Maybe once you get to the site using the above link, you could add it to favorites. Links that are easy to find are more likely to be used again.

Calphalon Contemporary Cutlery 8-Inch Slicing Knife

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Next Monthly Theme...

Fire Up That Grill!

What a perfect June theme topic. Yes, in most parts of the a2z world, the weather will be conducive to that all-time favorite type of cooking: outside on the grill. And, in honor of fathers everywhere, what better way to please his palate than stock up on some great recipes for him to prepare? Dads are not always the first to rush into the kitchen after a hard day at work and prepare dinner. But, on weekends when everyone is relaxed, he will fire up that grill and cook. It would be particularly nice of you were able to share some recipes your special dad actually uses, but also great if you simply want to send along some for all of us to enjoy. Your submissions can also include side dish recipes that are accompaniments to your favorite grilling recipes. Let's have a great June theme by sending in some favorites today for when you Fire Up That Grill!

Note: Because the American holiday of Memorial Day is on May 31st and an ideal time to use your theme recipes, we will post the June theme while still in the month of May. And, we normally ask that only two recipes be submitted for theme issues. Because you may have some tasty side dishes for this theme, you may send those along with your two entree submissions. Ready, set, get firing!

A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes (plus side dishes) and in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.

The rules are as follows:

As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

The deadline for June's theme issue is Friday, May 28th.

Theme recipes must have subject: "Fire Up That Grill!" and will be posted on Sunday, May 30th.

As usual, only recipes are to be sent to: A to Z Recipes Inbox

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Crazy Corner...

Farm Labor

Shared by Jim, WA

A man owned a small farm in West Texas. The Wage and Hour Department of Texas claimed he was not paying proper wages to his help and sent an agent to interview him.

"I need a list of your employees and how much you pay them," demanded the agent.

"Well, there's my hired hand who's been with me for 3 years. I pay him $600 a week, plus free room and board. The cook has been here for 18 months, and I pay her $500 a month, plus free room and board. Then there's the half-wit that works about 18 hours a day. He makes $10 a week and I buy him chewing tobacco," replied the farmer.

"That's the guy I want to talk to; the half-wit," says the agent.

The farmer says, "That would be me."

WOMEN'S HUMOR

Shared by Stoney, Mount Hope, WV

One day my housework-challenged husband decided to wash his sweatshirt. Seconds after he stepped into the laundry room, he shouted to me, "What setting do I use on the washing machine?" "It depends," I replied. "What does it say on your shirt?" He yelled back, "University of Oklahoma." And they say blondes are dumb...

A couple is lying in bed. The man says, "I am going to make you the happiest woman in the world" The woman says, "I'll miss you..."

"It's just too hot to wear clothes today," Jack says as he stepped out of the shower, "honey, what do you think the neighbors would think if I mowed the lawn like this?" "Probably that I married you for your money," she replied.

He said - Since I first laid eyes on you, I have wanted to make love to you really badly. She said - Well, you succeeded.

He said -What have you been doing with all the grocery money I gave you? She said - Turn sideways and look in the mirror

Q: What do you call an intelligent, good looking, sensitive man?
A: A rumor

A man and his wife, now in their 60's, were celebrating their 40th wedding anniversary. On their special day a good fairy came to them and said that because they had been such a devoted couple she would grant each of them a very special wish. The wife wished for a trip around the world with her husband. Whoosh! Immediately she had airline/cruise tickets in her hands. The man wished for a female companion 30 years younger... Whoosh...immediately he turned ninety!!! Gotta love that fairy!

A PRAYER.... Dear Lord, I pray for Wisdom to understand my man; Love to forgive him; And Patience for his moods. Because, Lord, if I pray for Strength, I'll beat him to death. AMEN

"Bad Word" alert!
This joke contains a "bad word" so continue with caution!

Suspicious Husband

Shared by Jean, Syracuse, NY

A man returning home a day early from a business trip got into a taxi at the airport. It was after midnight.

While en route to his home, he asked the cabby if he would be a witness as he suspected his wife was having an affair and he intended to catch her in the act. For $100, the cabby agreed.

Quietly arriving at the house, the husband and cabby tiptoed into the bedroom. The husband switched on the lights, yanked the blanket back and there was his wife in bed with another man.

The husband put a gun to the naked man's head.

The wife shouted, "Don't do it! This man has been very generous! I lied when I told you I inherited money.

He paid for the new golf clubs I bought you. He paid for the Corvette I bought for you. He paid for our new cabin cruiser. He paid for our house at the lake. He paid for our country club membership, and he even pays the monthly dues!"

Shaking his head from side-to-side the husband slowly lowered the gun. He looked over at the cab driver and said, "What would you do?"

The cabby said, "I'd cover his ass up with that blanket before he catches a cold."

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Love is not blind.
That's why they make lingerie...

How Can I Help?...

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Your Favorites...

SOUTHERN PRALINES

~Submitted by Treva, NC

1 cup granulated sugar
1 cup light brown sugar, packed
3/4 cup half-and-half
1/4 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla
1 cup chopped pecans

Butter sides of a heavy saucepan (2-quart size). Add sugars, half-and-half, and salt to saucepan. Cook over low heat, stirring constantly, until sugar is dissolved. Raise heat to medium and continue to cook, stirring constantly, until mixture boils. Reduce heat and continue cooking to soft ball stage*, about 234° on a candy thermometer. Remove from heat.

Add butter and vanilla, but do not stir. Cool for 5 minutes; stir in nuts. Beat with wooden spoon until candy is no longer glossy and is thickened, about 2 to 3 minutes. Quickly spoon candy onto buttered baking sheets or waxed paper. If mixture becomes to thick to drop from a spoon, add a little hot water, no more than half a teaspoon at a time. Makes about 36 pralines.

*To Test for Soft Ball Stage

A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers (234° to 240°).

WALNUT CHEDDAR CHEESE
(As a gift, present with an attractive spreader)

~Submitted by Larry Holmes, Ontario, Canada

4 cups shredded sharp cheddar cheese
2 3-ounce packages cream cheese
¼ cup milk
¼ cup port wine
¼ teaspoon ground mace
¼ teaspoon ground red pepper
1 cup finely chopped walnuts

Let cheeses stand at room temperature until softened. In large mixer bowl beat cheeses at low speed if electric mixer until smooth. Beat in milk, wine, made and ground red pepper. Stir in walnuts. Turn mixture into several small containers. Sprinkle with additional red pepper and garnish with walnut halves. Cover and chill.

Makes 6 cups.

Directions: Store in the refrigerator. Let stand at room temperature for 30 minutes before serving.

EASY MOCK HOLLANDAISE

~Submitted by Barbara, Chula Vista, CA

1 can (10 1/2 oz.) condensed cream of celery soup
1 tablespoon lemon juice
1/4 cup mayonnaise

Blend ingredients. Heat slowly, stirring often.

Serve with cooked vegetables or fish.

Makes 1 1/3 cups of sauce.

MAPLE CREAM PIE

~Submitted by Tena, MO

Pastry dough for a single-crust 9” pie
3 large eggs
3 tablespoons flour
1 ½ cups pure maple syrup
¾ cup heavy cream

Prepare pie shell in pan and chill 30 minutes. Preheat oven to 450F and bake pie shell 12 minutes with weights in center. Cool. Reduce temperature to 350F. Beat eggs until well combined and beat in flour, 1 tablespoon at a time, beating until combined well. Beat in syrup and cream slowly and pour filling into shell. Bake about 45 minutes until knife inserted comes out clean. Cool to room temperature and serve with whipped cream.

POACHED SALMON

~Submitted by Dorine, Philadelphia, PA
Publisher - The Global Epicure, a daily free recipezine
Subscribe at http://groups.yahoo.com/group/global-epicure/

1 fillet of salmon (best buy wild salmon)

Juice of 1/2 lemon
1 lemon, sliced thinly
1 bay leaf, bruised
4 whole black peppercorns
1 sprig thyme
1 small sprig rosemary

large leaves loose-leaf green lettuce
Lemon halves
Fresh lovage and/or flat-leaf parsley

Use a fish poacher, of if you don't have one, choose any pan large enough to hold the salmon flat. Line the bottom with the lemon slices. Lay the salmon on them and add enough water to just barely cover it. Sprinkle around the pepper and herbs; squeeze in the lemon juice. Cover tightly and bring to a simmer over medium heat. Cook without allowing to boil until done (the fish flakes easily when prodded with a spoon; time depends on size of fillet).

Arrange the lettuce leaves prettily on a platter. Gently lift the fish from the pan and onto the lettuce (use a fish lifter or a very wide turner). Tie cheesecloth around each lemon half and tie with a pretty bow is you want to make sure no seeds go flying at the table. Garnish with the herbs.

To complete the meal this time of year (in the temperate parts of the northern hemisphere), start with a salad of mixed spring greens. Accompany the salmon with steamed asparagus, boiled new potatoes (esp. unpeeled red-skin potatoes) and steamed young carrots (you can wash their green fronds and use as a very pretty garnish). Pass hollandaise sauce in a sauceboat. Have a bowl of fresh strawberries for dessert. Nice with Chadds Ford Proprietor's Reserve White (try the 1999 vintage).

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Heart Healthy...

SOUTH BEACH MEAT LOAF

~Submitted by Jean, Syracuse, NY

Source: The South Beach Diet - Online
A comfort food classic, updated to be South Beach Diet-friendly.
Makes 8 servings.

1 (6 ounce) can no-salt-added tomato paste
1/2 cup dry red wine
1/2 cup water
1 clove garlic, minced
1/2 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
1/4 teaspoon salt
16 ounces ground turkey breast
1 cup old-fashioned oatmeal
1/4 cup liquid egg substitute
1/2 cup shredded zucchini

Directions

1 Preheat the oven to 350 degrees F. Combine the tomato paste, wine, water, garlic, basil, oregano, and salt in a small saucepan. Bring to a boil, then reduce the heat to low. Simmer, uncovered, for 15 minutes. Set aside.

2 Combine the turkey, oatmeal, egg substitute, zucchini, and 1/2 cup of the tomato mixture in a large bowl. Mix well. Shape into a loaf and place into an ungreased 8" x 4" loaf pan. Bake for 45 minutes. Discard any drippings. Pour 1/2 cup of the remaining tomato mixture over the top of the loaf. Bake for an additional 15 minutes.

3 Place on a serving platter. Cool for 10 minutes before slicing. Serve the remaining tomato sauce on the side.

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For Two...

APPLE ROSEMARY CHICKEN PATTY

~Submitted by Larry Holmes, Ontario, Canada

4 ounces ground chicken
1 tablespoon dry bread crumbs or cracker crumbs
1 tablespoon grated peeled apple
1 tablespoon grated onion
1 tablespoon water
½ teaspoon chopped fresh rosemary (or pinch of dried)
½ teaspoon prepared horseradish
pinch each salt and pepper

In small bowl, mix together ALL ingredients. Shape into ½-inch-thick patty. Place under broiler and broil for about 4 minutes per side or until juices run clear when patty is pierced.

Serves 1. Per serving: 239 calories; 21 g protein; 14 g total fat (4 g saturated fat; 7 g carbohydrates; 1 g fiber; 86 mg cholesterol; 128 mg sodium

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Publisher's Choice...

APPLESAUCE SPICE CAKE

Preparation Time: 15 minutes plus standing
Cooking Time: 1 hour 10 minutes
Serves 16

Spice-scented apple cake drizzled with a sweet sugar glaze makes a luscious dessert or snack.

For the Cake:
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon nutmeg
3/4 teaspoon ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup (1 stick) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
4 egg whites
2 cups unsweetened applesauce
2 cups dark raisins

For the Glaze:
2 cups confectioners’ sugar
1/4 cup apple juice

1. Preheat oven to 350°F. Grease and lightly flour a 10-inch tube pan.

2. In a medium bowl, combine flour, baking soda, cinnamon, baking powder, nutmeg, ginger, salt, and cloves. Set aside.

3. In a large mixing bowl, using an electric mixer set on high speed, beat butter, granulated and brown sugars, and egg whites until light and fluffy. Alternately beat flour mixture and applesauce into butter mixture, beginning and ending with flour mixture. Fold in raisins. Spread batter evenly into prepared pan.

4. Bake until a toothpick inserted in center comes out clean, about 1 hour 10 minutes. Place on a wire rack and cool slightly. Turn out onto rack and cool completely.

5. To prepare glaze, put confectioners’ sugar in a small bowl. Gradually beat in apple juice until mixture is smooth and runny.

6. When cake is cool, drizzle glaze over top and sides. Let stand until glaze is set, about 30 minutes

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